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Chicken Pasta Skillet

7 Jan

This is a great week night dinner. Keep frozen chicken breast tenderloins on hand to whip this up in a hurry.

12 oz uncooked linguine

2 pounds Chicken breast strips

1 TBSP Cajun seasoning

1 -1/4 tsp salt, divided

1/4 cup butter

1 small red bell pepper, thinly sliced

1 small green bell pepper, thinly sliced

1 (8 oz) carton fresh mushrooms, sliced

2 green onions, light green and white part only, sliced

1 -1/2 cups half and half

1/2 tsp lemon pepper

1/2 tsp dried basil

1/2 tsp garlic powder

Prepare pasta according to package directions. Sprinkle chicken evenly with Cajun seasoning and 1 tsp salt. Melt butter in a large skillet over medium-high heat; add chicken, and saute 5 to 6 minutes or until done. Remove from pan and add bell peppers, mushrooms, and green onions to skillet, and saute 9 to 10 minutes or until tender and liquid evaporates.

Return chicken to skillet; stir  in half and half and next 3 ingredients, add 1/4 tsp salt. Cook stirring often, over medium-low heat 4 minutes or until thoroughly heated. Add pasta; toss to coat.

Cheddar Rice

2 Jan

This recipe can be cooked on top of the stove or in a slow cooker, either way it’s a great side dish.

2 cups uncooked brown rice

3 TBSP butter

1/2 cup thinly sliced green onions

1 tsp salt

4 cups water if using stove top-5 cups if using slow cooker

2 cups shredded cheddar cheese

1/2 tsp pepper

Combine rice, butter, green onions and salt in a saucepan or 4 quart slow cooker. Bring water to a boil in a saucepan and pour over rice mixture. Cover and cook on low heat 2 to 3 hours in slow cooker. 25 minutes on stove top or until liquid is absorbed. Fluff with a fork. Stir in cheese 5 minutes before serving.

Warm Potato Salad

31 Dec

3 pounds red-skinned potatoes, washed and quartered

6 slices smoked bacon, chopped

3 ribs celery, diced

6 green onions including tops–diced

1 tsp ground cumin

1 TBSP brown sugar

1/4 cup cider vinegar

1/2 cup chicken broth

Pinch of cayenne pepper

1/4 cup chopped fresh basil

Steam potatoes just until tender. Cook bacon in a large skillet until crisp. Transfer and drain on a paper towel. pour off all but 2 tablespoons of bacon fat from skillet. Add green onions, cumin, and sugar and stir 1 minute. Add vinegar, broth and cayenne pepper. Bring to a boil. Combine warm potatoes and bacon in a large bowl. Add hot dressing and toss to coat. Season to taste with salt and black pepper. Add basil and toss well.  Serve warm

Cajun Chicken Jambalaya

31 Dec

8 pieces Dark Meat Chicken

Salt and Pepper –to taste

Cajun Seasoning

2 TBSP  Vegetable Oil

2 Pounds Andouille Sausage–sliced

2 cups chopped Red Bell Pepper

2 cups diced Celery

1 Large Onion diced

3 cups Long Grain White Rice

7 cups Chicken Stock

2 TBSP Minced Garlic

2-28oz cans Plum Tomatoes

4 Bay Leaves

5 Fresh thyme Leaves

4 Scallions–minced

In a heavy dutch oven, add oil and heat over medium high. Season chicken with salt, pepper, and cajun seasoning. Brown chicken  about 7 minutes on each side in batches. Set aside and cover. Lower heat to medium, and cook sausage for 6 to 8 minutes. Remove from pan. Add onions, bell pepper, and celery. Cook until onions are translucent. Add dry rice and cook 5 minutes, then add sausage, tomatos, chicken stock, bay leaves and thyme. Remove skin from chicken and place in pot. Cover loosely and cook for 30 minutes. Remove chicken and stir well. Reduce heat to low. Cook until rice is tender. Remove chicken from bones and add to pot. Add more seasonings if desired. Sprinkle green onions on top.

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